Plan on having a tea party soon? Add these raspberry and pistachio financiers to your array of treats.
There will be a couple of cake stands, teacups with floral imprints and their matching saucers, maybe some mismatched silver teaspoons with butterfly-shaped ends, elegant serving platters, a petite picnic basket with a selection of jams and a vase of flowers because why not. On the menu: scones — perhaps Earl Grey or green tea — a layered berry-topped cake with exposed sides and fresh whipped cream, chocolate cupcakes with pastel pink strawberry frosting and, of course, these pistachio and raspberry financiers.
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- Author: Amanda Koh
- Yield: 36 mini cakes
Ingredients
Scale
- 1 1/2 sticks unsalted butter
- 6 egg whites (at room temperature)
- 3/4 cup shelled pistachios
- 1 cup sugar
- 2/3 cup all-purpose flour
- pinch of fine sea salt
- 1/8 tsp matcha powder (optional)
- 1 cup fresh raspberries
Instructions
- Put the butter in a small saucepan and cook over medium heat until it melts and just begins to take on a pale golden colour. Pour the butter into a small measuring cup with a spout and set aside.
- Use a fork to stir the egg whites in a small bowl just enough to break them up; set aside.
- Put the pistachios and sugar in a food processor and pulse until the nuts are ground. Avoid overprocessing — a few small bits of nut add texture. Add the flour, salt and matcha (if using) and pulse to combine. Transfer the mixture to a medium bowl.
- Pour the egg whites into the bowl and, using a whisk or flexible spatula, stir gently until blended into the nut mixture. Gradually and gently incorporate the butter. The batter may seem oily at first, but keep stirring until it becomes thick and glossy. Press plastic film against the surface and chill for at least 8 hours. The batter can be stored covered in the fridge for up to 2 days.
- Center a rack in the oven and preheat to 350°F (175°C). Butter mini muffin molds (each cup ~2 tbsp), dust with flour and tap out excess. Place the pan on a baking sheet. You can bake multiple pans at once if your oven allows.
- Fill each cup halfway with chilled batter. Return any remaining batter to the refrigerator until ready for the next batch. Place one raspberry in the center of each filled cup.
- Bake 24–28 minutes, rotating the pan halfway through, until the financiers pull away from the mold edges and feel springy on top. A toothpick inserted into the center should come out clean. Run a table knife around the edges to loosen, then unmold onto a rack and turn right side up to cool to room temperature.
- Repeat with remaining batter, allowing the pan to cool between batches if necessary.
- Category: Dessert
Frequently Asked Questions
What type of flour should I use for the Raspberry and Pistachio Financiers?
Traditional financiers rely on almond flour for their characteristic rich, tender crumb. If you prefer a nut-free option, use all-purpose flour, but note the texture will be different.
Can I substitute fresh raspberries with frozen ones in this recipe?
Yes. Thaw and drain frozen raspberries well and pat them dry before placing them into the batter to avoid excess moisture that can affect baking time and texture.
How do I achieve the best texture for my pistachio financiers?
Gently incorporate the egg whites (lightly whisked) without overmixing. Chill the batter before baking — this helps concentrate flavors and improves rise and texture. Avoid overprocessing the nuts so the batter retains pleasant texture.
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